Bactoferm T-SPX Starter Culture 25 gram pack will process 100kg of meat. Contains Pediococcus pentosaceus, Staphylococcus xylosus bacteria
Due to several requests for products that can assist with fermented or air dried salamis we have located a supply of starter cultures.
Starter cultures are used to convert sugars to lactic acid in fermented sausages. It produces the tangy flavour that we are familiar with in salamis. The culture is added to the sausage mix prior to stuffing the casings.
Starter cultures are used to balance PH levels, provide a tangy flavour, control growth of friendly bacteria and to speed up the fermentation process.
Traditionally the manufacture of fermented sausages has relied on the correct balance of bacteria’s already being present in the meat. This can be a hit and miss process with some failures, using a starter culture (correctly), will ensure a more reliable result.
The Bactoferm T-SPX Starter Culture 25g must be kept frozen once received (18 months life frozen) and if kept defrosted must be used within 10 days. Once we receive it your order will be shipped in an overnight post pack. Once you receive it, if you’re not planning on using it straight away we suggest you store it in a freezer, ideal temperature is -17deg C.
Ferment at 20 degrees Celsius for 72 hours.
This statement is from the manufacturer regarding the shipment of freeze dried meat cultures:
Chr. Hansen can hereby confirm that shipment of freeze-dried meat cultures at ambient temperatures will not reduce performance below the specified activity. The cultures should however not be subjected to temperatures above 30ºC (86°F) for more than 10 days, as this may compromise product quality.
If the cultures are stored at –17°C (0°F) or below, the shelf life is at least 18 months. At +5°C (41°F) the shelf life is at least 6 weeks.
IMPORTANT: Making salami and other dry aged or air-dried meats requires significant care, diligence and responsibility. Results can vary significantly and can potentially not be safe for consumption due to various factors such as method of production, quality of meat, cleanliness of equipment and working environment, drying conditions, moulds and general hygiene. Smoked and Cured Pty Ltd will not be held responsible for the outcome of meat products made by our customers. We recommend to always follow a trusted recipe precisely.
| Weight | 0.1 kg |
|---|---|
| Dimensions | 12 × 1 × 10 cm |
| Availability |
Now available in-store at 25 Salvator Dr Campbellfield 3061 Powered With Oliver Pos |
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Smoked and Cured
ABN: 8676 9276 830
25 Salvator Dr
Campbellfield, Victoria 3061
Australia
Opening hours:
Monday-Thursday: 9am-5pm
Friday: 9am-3pm
Saturday-Sunday: CLOSED
Fantastic product from a well known brand name company. Will be using again for sure.
If it was possible too include an information sheet explaining
the recommended amount of sugar to use would possibly make it easier for users.
This is the first time I have used fermentation in salami making and will definitely do it again. After a few days I could feel a firmer texture had developed and a deeper red colour much earlier. Very confident it will assist in a more consistent outcome.
This is the essential ingredient in the longer cured sausage and this product is quality. Nice and easy to use and great info on the site.
Quick postage when the product was temporarily out of stock and top level customer service!
Well the culture was as stated in the add. It arrived perfectly in time for salami that weekend we mixed with meat as instructed the sausages were hung for three days they turned out excellent cant wait for the next 6 weeks to pass so we can try the salami. If there as good we wont be making them again without the starter,thank you richard
If you’re not using a starter Culture in this day and age you are not taking Sausage making seriously. The T-SPX culture is great for traditional slow fermented Salami. We’ve had a great result the last 3 years with an excellent pH drop without going too low. Recommend buying ‘The Art of making Fermented Sausages’ (from Smoked and cured) to get the best result out of your culture
My first salami making experience was a breeze when ordering products from Smoked and Cured. Luckily the postage came via express as I forgot to add the starter culture to my first purchase!
The starter culture was easy to use and a quality product. A week into curing and the salami is well on the way.
Safety matters and a starter culture helps ensures that your salami is protected from bad bacteria!
I have been making slow cured sausage and salami for many years with friends. We usually make two or three batches every year during the season.
I like to try new recipes and ideas for my sausage and salami as they allow a bit of creativity with spices and meat combinations and produce some great flavored meats.
Correct curing of the meat is most important to give the special flavors of slow fermentation, also to prevent spoilage and illness. I use Bactoferm T-SPX to ensure that only those desirable bacteria are present and have never had a bad result.
I have also had great success with the Bactoferm 600 mold to help prevent light exposure to the meat, control surface bacterial blooms and give a distinctive mushroom flavor to the salami.
Smoked and Cured were very helpful when I had any questions on product use and will continue to get my business in the future.
Easy to use and gives a consistent result. Only problem is that the manufacturer gives the dosage of 25g per 100 kg meat whereby the Marianski gurus suggest that 25g doses 200kg meat. I know which one I trust.